Collected Recipes

Banana Nut Bread

 

½ cup shortening

2 cups flour

½ tsp salt

1 cup mashed bananas

¾ cup sugar

1 tsp baking soda

1 tbsp lemon juice

1 cup chopped nuts

 

Blend shortening with sugar.  Sift dry ingredients together and add to creamed mixture, blending well.  Add bananas, lemon juice and nuts.  Bake in well greased soup cans or loaf pans.  Fill cans only one-half full.  Bake at 350 degrees for 50 minutes.

NOTE:  don't over bake and it will be nice and moist

Sam Cagle

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Debbie Ezersky's mom's recipe for Rugaluch.
It's not very scientific-

Dough:
1 cup flour
1 stick butter, room temp.
1 pint sour cream

mix together and roll into two balls, then refrigerate for 4-6 hours.

Roll out dough into a large circle (each ball should be rolled into one circle).
Then place the filling down the center and roll up like a jelly roll.

Suggested fillings:
grape jelly, shredded coconut and yellow raisins;

Or raspberry (or cherry) jelly and chocolate chips (my favorite).


Bake at 350 until done (30 - 40 minutes)

Let cool, then slice into cookies.

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Margarita Cocktail recipe

 

serve in

Margarita Glass

alcohol

25%

 

1 1/2 oz tequila

1/2 oz premium triple sec (preferably Cointreau)

1 oz lime juice

 

Rum the rim of a cocktail glass with lime juice, and dip in salt. Shake all ingredients with ice, strain into the glass, and serve.

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Just click on the name of the cookie and bam the recipe is there. Good to keep handy 

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Mom's Lemon Peel

Peel lemon and remove most of white lining save until you have 4 or 5 cups.
Cover with water and boil until tender (15 minutes more or less).
Mix 4 cups of peel with 2 cups of sugar.
[Stir until syrup forms ]
Boil until syrup when dropped into a little cold water is hard.
Pour onto cookie sheet, wax paper or whatever you have.
Roll or sprinkle, cut into little pieces, and dig in.

NEIMAN-MARCUS COOKIES - a $250.00 VALUE

click here for a story behind the recipe

(Recipe may be halved)

2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups  brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
18 oz. Hershey Bar  (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp.  vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend  in a blender to a fine
powder. Cream the butter and both sugars. Add eggs and vanilla,
mix together with flour, oatmeal, salt, baking powder, and soda. Add
chocolate chips,
Hershey Bar, and nuts. Roll into balls, and place two inches apart on
a cookie sheet. Bake for 10 minutes at 375 degrees.
Makes 112  cookies.

PLEASE READ THE RECIPE AND SEND IT TO EVERY PERSON YOU KNOW WHO HAS AN
E-MAIL ADDRESS! THIS IS REALLY TERRIFIC!!

Even if the people on  your e-mail list don't eat sweets send it to them and
ask them to pass it on.

 

Hazelnut Cookies

10 oz hazelnuts (about a cup)
1 cup sugar
2 egg whites
1 egg yolk
pinch of salt
1 tsp. vanilla OR
1 tsp lemon rind OR
1/2 tsp. cinnamon

Grind hazelnuts. Whip egg whites, adding sugar gradually. (this time
mine didn't get really stiff, but it didn't seem to matter.) Add one of
the flavorings. (i added vanilla and cinnamon.) I also slightly
whipped the egg yolk and then gently mixed it into the egg whites. Fold
the nuts into the egg mixture. Spoon batter onto cookie sheet. (i put
it onto wax paper so they didn't stick to the pan.) Bake in a preheated
300 degree oven for about 20 minutes. You can put one hazelnut in the
middle of each cookie for decoration.

When my mom made these when I was young, they were not as flat as the
ones I made. My batter was really runny, so that's why they spread
out. Our theory is that eggs were smaller way back when and one should
cut back. With the cookies I brought to you guys, I used 2 egg whites
and 2 egg yolks. I'd try using one fewer egg yolk or none at all.

Apricot Salad

2 1/2 can apricots drained and cut into pieces. (save juice)
2 can crushed pineapple, drained and save juice.
2 pkg. orange jello
dissolve jello in 2 cups boiling water and add 1 cup combined apricot and pineapple juice, chill until slightly congealed. Fold in friut and 1 cup miniature marshmallows.
Pour into 11x7x2 baking dish and chill until firm.

Topping:
1/2 cup sugar
3 Tab. flour
1 egg beaten
1 cup whipped topping
3/4 cup cheddar cheese, grated
1 cup combined apricot and pineapple juice.

Combine sugar, flour, egg and a little of the juice, stir into remaining juice and cook until thickened, stirring constantly. Remove from heat add butter; cool and fold in whipped topping and spread over chilled gelatin. Sprinkle top with cheese. Chill. Gelatin salad may be made a day ahead of time served but topping must be made the day it is served.

 

Egg Nog

1 dozen egg yolks
2 to 3 quarts heavy cream
1 quart whole milk
Apple brandy (to taste!)
Sugar
Break up the egg yolks in a mixing bowl; as you beat them pour in a steady
stream of brandy. This will cook the yolks and form a custard . After this
process, mix in the heavy whipping cream and milk. (or 4 quarts of half and
half.) Stir in the mixture well and begin adding apple brandy according to
taste. Also add sugar to taste.

Just before serving, whip the 12 egg whites into a foam. Use an iron skillet
and pour in enough milk to float the eggs. Heat the milk to near boiling (do
not let boil) then pour in the foamed egg whites. Let stand until they are
puff balls. Be sure at no time the boiling process takes place. Pour this
mixture on top of the punch bowl of egg nog.

Potato Pancakes - Reibekuchen

6 large potatoes (or smaller ones)
2 eggs
1 1/2 Tbs. flour
1/4 tsp. baking powder
1 1/4 tsp. salt
1 onion, grated or finely chopped

Grate potatoes coarsely into a small bowl of water. Drain them quickly.
Place them on a clean towel and wring the towel to extract as much moisture
as possible from the potatoes. There should be about 2 cupfuls of potatoes.
Place them in a bowl. Beat the eggs well and mix them with the potatoes.
Add and crisp. Sauté by spoonfuls in hot fat until brown and crisp.
Turn and brown second side. Serve with applesauce. Lecker!

Play Dough

1 cup of flour
1/4 cup of salt
2 Tbs. cream of tartar
1 Tbs. vegetable oil
3/4- 1 cup of water
few drops of food coloring

Mix all the dry ingredients together in a medium sized pot. Add oil, water, and food coloring.
Stir. Cook over medium heat, stirring constantly, until the ingredients form a ball.
This will take about 10 minutes. Remove ball from pot and knead on counter surface
until playdough is mixed well. The playdough should not stick much to your hands.
Store playdough in a sealed plastic bag. It should last for several weeks depending
on the amount of use.

Mom's No-Knead Bread

2 pkg. yeast
2 cups warm water
1/2 cup sugar
2 teaspoons salt
6 1/2 cups flour
1 egg
1/4 cup oil

Dissolve yeast in warm water, add sugar, salt and 3 cups of flour to yeast mixture and mix well.
Beat egg and oil together and add to yeast mixture and mix well.
Slowly add 3 1/2 cups flour to make a stiff dough.
Cover the bowl with a damp cloth and store in refrigerator.
Remove from refrigerator 2 hours before baking.
Shape into small balls, let rise until double in size. (Small loaf pans or muffin tins
well greased work well for baking.) Bake at 350 degrees for 12 to 15 minutes or until golden brown.

Deep Fried Dill Pickles

1 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1/4 tsp. salt
1 cup ice water
1 egg yolk
2 tablespoons Strub’s Full Sour Dill Pickle brine
4 cups drained Strub’s Full Sour Dill Pickles, sliced into 1/4-inch thick medallions
Vegetable oil for frying
Stir flour, cornstarch, baking powder and salt into large bowl.

Make a well in center; add water, egg yolk and pickle juice, all at once.
Stir with wire whisk to make a smooth batter.
Cover bowl and refrigerate for 30 minutes.

Heat at least 2 inches of oil in deep fryer or large saucepan to 375ºF.
In batches, dip pickle slices in the batter to coat evenly and lightly.
Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes.
Drain on paper towels and serve at once. Makes about 8 servings as an appetizer or side dish.

Snickers Salad

5 apples, cubed, not peeled
6 Snickers bars, cubed
1 cup sour cream
8 ounces Cool Whip
1/2 cup cocktail peanuts
Mix all together and refrigerate. Serve within a few hours.